Coconut Tapioca Pudding Recipe

Coconut Tapioca Pudding RecipeServes 8
2/3 cup quick cooking pearl tapioca
•2 (14 ounce) cans coconut milk
•1/4 teaspoon salt
•1/2 cup white sugar
•1 egg
•1 teaspoon vanilla extract


Boil tapioca, coconut milk, and salt in a saucepan over medium-high heat and stir constantly. Reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved.
Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture, 1 tablespoon at a time, then scrape the egg mixture into the pudding. Simmer gently until thickened, 3- 5 minutes , then remove from the heat and allow to cool for 15 minutes before stirring in the vanilla extract. Serve either warm or chilled.

Serve and enjoy the Coconut Tapioca Pudding Recipe Dessert

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